Why Throw Away One of the Most Useful Ingredients in Your Kitchen?
We’ve forgotten how to use old bread
You should never throw away a half loaf of bread again.
Adding bread crumbs to a salad, chicken cutlets, pasta, and even ice cream can transform a dish from good to great, with the addition of texture, salt, and savoriness from toasted bits and pieces.
Sure: You can buy bread crumbs and croutons, and pretty good ones at that. But why spend the money when you’ve got perfectly good bread at home? And I assure you, making your own makes for a more flavorful ingredient. And once you make them, they keep forever, provided you store them in an airtight, dry place.
So sock away extra heels and scraps of bread in the freezer and thaw them out as needed. Or if you know you’re going to make bread crumbs or croutons from a fresh loaf, store it cut side down on a cutting board and use it when you’re ready. No need to wrap in plastic or otherwise tuck away.
Fresh Bread Crumbs
Makes: 3 to 4 cups
Time: 10 minutes
The most common ways to use bread crumbs are in stuffing or as breading. They can also add a welcome crunch when incorporated into dishes as they cook or used for garnish.
